Who doesn’t love corn? It’s sweet, crisp, fun to eat and says summer like no other food. We also love corn for its versatility: It’s as delicious boiled as it is grilled, on the cob or off, sauteed or stirred into batters. We created corn recipes of all types for Food Network Magazine‘s July/August booklet, and although I enjoy corn in all its forms, I’m a purist at heart. I like it best simply grilled or boiled, with ample butter and a generous dusting of kosher or sea salt.

When I’m in the mood for a little more pizzazz, I mix up a flavored salt like the jerk or lemon-pepper seasoning in the booklet, both of which are extremely easy to prepare and transform classic corn on the cob into something exceptional. Here are two more recipes for amazing flavored salts. The bacon salt is a perfect complement to grilled corn served alongside burgers and hot dogs; the lemon coriander one tastes great on buttery boiled corn at a clam bake.

These days, there are more than 100 varieties of lettuce available, giving us an endless assortment of colors, textures and shapes to adorn our plates — and countless ways to work more healthy greens into our diets. (Read more here about creat...

It’s no secret that quiche is a brunch staple; after all, most recipes are simple to cook in a hurry, will impress kids and grownups alike, and require little planning or preparation. For these same reasons, however, this typically morning meal is a go-to weeknight supper — especially when you want to enjoy a meatless dinner, as quiche is inherently full of protein-rich eggs. Whether you’ve never before made quiche or you’re just looking to experiment with new recipes, Food Network Magazine’s Crustless Caprese Quiche (pictured above) is an ideal place to start, thanks to its seasonal ingredients and mix of classic elements and creative twists.

Many traditional quiche recipes call for a pastry-crust base featuring either from-scratch or store-bought dough, but Food Network Magazine forgoes this completely, opting instead for a foundation of eggs, dusted only slightly with breadcrumbs. After blending whole eggs and egg whites with creamy ricotta cheese and a splash of milk, add fragrant basil and sweet sauteed onions and tomatoes to create the centerpiece of the quiche, and pour it into a breadcrumb-lined pie dish. A final sprinkle of mozzarella cheese and a topping of ripe tomatoes will add flavor and texture to the dish, inspired by the familiar Italian appetizer of mozzarella, tomatoes and basil. After you bake the quiche, it’s important to let it rest for about 10 minutes, as it’s continuing to cook even out of the oven.

What makes junk food so appealing? Emotional eating aside, it often comes down to two things: taste (sweet, salty) and texture (creamy, fizzy, crunchy). In my humble opinion, if we can mimic those qualities in healthier options, then upgrading eatin...

With half of the hopefuls left, the crew returns to the Food Star Kitchen and sees Bobby Flay in chef whites, cranking out what looks like the best food I've seen on Food Network Star all season. I guess that's why he’s Bobby Flay and the other six...

Not long after arriving at Kalico Kitchen in Douglas, Mich., Robert Irvine realized that the negative tension and long-standing animosity between owner Catherine Wilt and her employees was as much of a problem at the restaurant as its dusty dining room and greasy kitchen. This over-30-year-old eatery was once making nearly $1 million in sales, but it recently acquired a $400,000 debt, something that Catherine learned when she returned after a four-year leave of absence. Over the course of two days and with a $10,000 budget, Robert and his Restaurant: Impossible team attempted to mend the strained relationships at Kalico Kitchen; plus, they gave the space a much-needed deep cleaning, design overhaul and updated menu with fresh, quality ingredients. FN Dish checked in with Kalico Kitchen, and a server, Laura — on Catherine’s behalf — shared how the restaurant is doing today.

“Business went from $200-$300 per day to $2,000-$3,000 per day,” Laura explained. Not long after reopening, Catherine “had made enough money to pay the mortgages to keep her from foreclosure.”

For the first time in Star history, one eliminated contestant will have a chance to re-enter the competition in a four-week Web series calledStar Salvation, presented by Buitoni.

The humble potato made a second appearance in the form of potato chips on last Sunday’s episode, where host Robert Irvine tasked Chris and Lovely with making it the star of a dish. While Chris agreed with Robert’s critiques of his dish, he disagreed that Lovely used enough potato chips to truly highlight the ingredient as a prominent feature. In the end, Chris left Food Star Kitchen for the final time.

Lovely’s got her eye on the prize. She’s managed to out-perform five other talented contestants at this point. Will Chad finally put an end to her streak? This week they’ll have to cook their “hearts” out.

On Food Network’s new show,Food Court Wars, two teams of aspiring restaurant owners battle it out to win their very own food court restaurant worth $100,000. Through a set of challenges that tests their menu offerings and marketability, the team that makes the most sales on grand-opening day wins.

On tonight’s episode at the West Gate Mall in Spartanburg, S.C., the current owner of two taco restaurants, V.J., and his employee and store manager, Michael, opened The Taco Spot. And the team of Trish and her daughter Jenn, who previously quit her job to work at her mom’s food cart, opened Tirado’s Empanadas & More. In the end, the empanadas came out on top of the tacos, securing the Tirado women their very first restaurant business.

We challenged two prestigious groups — Choppedjudges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

The farmers’ market has become an entertaining, weekly jaunt for shoppers looking for fresh air and even fresher food. That’s a great thing, but these days, leafy greens and brown eggs are just the beginning of the offerings. Behold the ...

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